The cuisine of Faroe-Islands - Europe

The foods of Faroe-Islands

The Faroe Islands, a mountainous archipelago two hundred miles north of Scotland, has a landmass of only five hundred and forty square miles, and is sparsely populated with fifty thousand people and seventy thousand sheep.
Fermented food is maybe the most important cultural heritage.

Among the prominent ingredients are lamb, fish, shellfish, seaweed, and root vegetables, potatoes and turnips.

Thanks to a perfect combination of constant low temperatures and wind, and high concentration of salt in the air, the Faroese developed a salt-free method for preserving meat and fish: ræst.

This tradition (which translates to fermentation) involves hanging meat and fish out in the open, then in drying houses, where time and the natural elements work their magic.

Faroe-Islands - See the recipes

Appetizer recipes

Coconut shrimp with sweet chili sauce

Main recipes

Asian crab cakes Barbecued pork loin Caribbean conch stew Fish and chips Fish and fungi Fried chicken Sweet Potato Black Bean Burritos Sweet potato burgers

Side dishes recipes

Oven baked sweet potato fries Roasted sweet potato stew with kale and freekeh Sweet potato gnocchi with sage and brown butter Sweet potato kugels Dessert recipes coming soon

Fish and chips

Cooking in Faroe-Islands